Preheat the oven to 500 degrees.
Combine the mustard and jelly in a small saucepan over low heat and cook until jelly has melted, stirring occasionally.
Shape the sausage meat into 1 balls and arrange on a lipped baking sheet.
Bake for 7 to 9 minutes or until well browned and cooked through.
Stir the sausage balls and franks into the mustard mixture and heat through.
Serve hot in a chafing dish.